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recipes
November 2015 Issue


CLASSIC POTATOES AU GRATIN

By Claire Saffitz

Photography by Christopher Testani

April 4, 2022

4.6



(65)

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 * Total Time
   
   2 hours

Potatoes au gratin is that rare side dish that feels equally appropriate at a
fancy dinner party and on a Tuesday night at home with the family—that is to
say, it’s incredibly easy to make, wonderfully decadent, and everyone loves it.
Before you get started, be sure to pick up russet or Idaho potatoes for this
recipe. Their starchy flesh makes them the best potatoes for soaking up the
creamy sauce, while their sturdy skins keep the thin slices from falling apart.
When simmering the cream, make sure it’s over a gentle heat (if it over-reduces,
it will break). Slowly infusing and then blending it ensures that the flavors of
garlic and fresh thyme reach every corner of the dish.

It’s the cheese (and sometimes an addition of bread crumbs) that differentiates
a gratin from scalloped potatoes. While the latter is simply sliced potatoes
baked in cream, this gratin recipe is topped with a generous helping of nutty
Gruyère cheese and a touch of Parmesan. If you prefer a higher cheese quotient
(we won’t blame you), this recipe for cheesy au gratin potatoes is loaded with
sharp cheddar cheese and gets a subtle kick from cayenne pepper.

Editor’s note: This recipe was originally published October 20, 2015.


INGREDIENTS

12 Servings

5

garlic cloves, divided

1

tablespoon unsalted butter, room temperature

2

medium shallots, quartered through root ends

2½

cups heavy cream

1

tablespoon kosher salt

1

teaspoon freshly ground black pepper

1

tablespoon thyme leaves, plus more

4

pounds russet potatoes, scrubbed, very thinly sliced on a mandoline

3

ounces Gruyère, finely grated

1

ounce Parmesan, finely grated


PREPARATION

 1. STEP 1
    
    Preheat oven to 325°. Cut 1 garlic clove in half and rub the inside of a
    3-qt. shallow baking dish with cut sides. Smear butter all over inside of
    dish. Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and remaining 4
    garlic cloves to a simmer in a small saucepan over low heat; cook until
    shallots and garlic are very soft, 15–20 minutes. Let cool slightly.
    Transfer to a blender; blend until smooth.
    
    STEP 2
    
    Arrange potato slices in prepared dish, fanning out a handful at a time and
    placing in dish at an angle (this ensures every scoop will have tender
    potatoes from the bottom and crisp edges from the top). Shingle as you work
    until bottom of dish is covered. Tuck smaller slices into any gaps to fill.
    Pour cream mixture over potatoes and cover dish tightly with foil. Bake
    potatoes until tender and creamy, 60–75 minutes. Let cool.
    
    STEP 3
    
    Place rack in highest position; heat broiler. Remove foil and top potatoes
    with Gruyère and Parmesan. Broil until cheese is bubbling and top of gratin
    is golden brown, 5–10 minutes. Serve topped with more thyme leaves.
    
    STEP 4
    
    Do Ahead: Gratin can be baked 1 day ahead. Cover and chill. Bring to room
    temperature before broiling.


NUTRITION PER SERVING

Calories (kcal) 340 Fat (g) 23 Saturated Fat (g) 14 Cholesterol (mg) 80
Carbohydrates (g) 29 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 7 Sodium
(mg) 590


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REVIEWS (65)

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 * love this recipe. I swap out the shallots with the white part of Leeks and it
   is amazing!
   
   * Neil
   
   * Ventura, Ca
   
   * 7/5/2023

 * This was delicious, not sure if I messed up but after blending it seemed like
   the liquid broke and because of the Thyme, the cream was green. Appearance
   aside it all tasted great. Perhaps add the thyme after blending so that it
   all does not turn a green color?
   
   * p
   
   * oakland, ca
   
   * 12/27/2022

 * Hands down the best potatoes au gratin recipe I’ve ever made. Seemed a little
   strange at first to steep the shallots and garlic in the cream, but it works
   really well. Gruyere and Parmesan cheese mixture is perfect. Highly recommend
   to anyone that wants to put a small amount of effort in
   
   * Nick S.
   
   * Richfield, OH
   
   * 4/27/2022

 * Yum! Love this potato gratin recipe. Made it for the second time last night
   and it was as big a bit this time around as it was the first! I do have to
   say, the amount of salt called for is excessive. I only used half of the
   amount and it was still a bit salty. The only other modifications I made was
   to double the cheese. I'm from the dairyland, what can I say? We had it along
   side a huge bone-in rib eye, sauteed mushrooms and onions and a simple salad.
   A very decadent meal for sure. Will definitely make again!!!
   
   * Bridget loves to cook
   
   * Minneapolis, MN
   
   * 1/23/2022

 * I made this recently and I loved it, but did make a few changes because
   that's way too much salt and not enough pepper or garlic or shallots. I added
   a little less than a teaspoon of salt, sliced the shallots and garlic before
   putting them in the saucepan, added a little more than a teaspoon each of
   white pepper and black pepper, I used a box grater to slice the potatoes, and
   might have added more parm and gruyere than the recipe called for. What I
   ended up with made my mouth so happy I struggled to say no to seconds. Great
   base recipe for me to start with, thanks for posting it.
   
   * Tania
   
   * New York
   
   * 11/30/2021

 * Halved the recipe for just two of us. 2 lbs potatoes sliced on medium setting
   of mandolin in a 2 quart baker cooked perfectly in about 70 minutes. Love the
   subtle flavors of the infused cream. It's now on my list for Thanksgiving
   dinner.
   
   * Nada
   
   * Cleveland, Ohio
   
   * 11/22/2021

 * For some reason, 3lbs of sliced potatoes didn’t fit in my 3qt casserole dish…
   maybe I sliced them too thin? Either way this was delicious and a hit at my
   friendsgiving potluck. I added some old bay seasoning to the cream mixture
   for a bit more flavor.
   
   * Anonymous
   
   * New Orleans
   
   * 11/15/2021

 * love the craggly crispy contrast from the broiled top of the potatoes and the
   soft interior. one thing though, i agree with the other reviews - the bake
   time took a loT longer than written here, took nearly 90mins for me to get
   all the potatoes fully cooked through!
   
   * lauren
   
   * singapore
   
   * 11/11/2021

 * Agree with some of the other reviewers, takes much longer to bake than the
   stated time, but baking the day ahead largely solves that problem. Great idea
   to blend up the shallots and garlic into the cream, it really infuses every
   bite with garlic flavour. Truthfully, I don't think the cheese is even
   necessary, but it certainly doesn't hurt!
   
   * Christine
   
   * Coquitlam, BC
   
   * 4/5/2021

 * Infusing the cream then blending the shallots and garlic is a game changer,
   especially since my picky husband won’t eat anything if there are visible
   onion/shallot/garlic chunks. I made this with compté which was wonderful with
   a sprinkle of nutmeg.
   
   * Schmohawk
   
   * ColoRADo
   
   * 12/25/2020

 * Bro, this recipe is no joke. Amazing. I will be making this for special
   occasions and just when I want it. I added some nutmeg as I always love it
   paired with gruyere. Make this recipe, people.
   
   * Ana Len
   
   * Providence, RI
   
   * 12/13/2020

 * We love this recipe, and make it exactly as stated EXCEPT for the gruyere (we
   just use extra parm). I've made this yearly for Thanksgiving since it was
   published. My only note is that it always takes much longer than the stated
   cooking time. I've started to bake this on Wednesday, and then reheat and
   broil for Thanksgiving. Not only does this leave me with extra oven space on
   Thursday, but I'm also not stressing about crunchy potatoes.
   
   * Danielle
   
   * 11/25/2020

 * Hello, I am making this as I write this, and I cooked it at 325 for 65
   minutes, and then put it up to 375 for another 20 minutes and some of the
   potatoes are still not soft. Do you know what this could be from? I actually
   went to Crate & Barrel to get the same pan and followed it to the "T". This
   was my practice run as I am making this for Thanksgiving. Any help would be
   amazing.
   
   * Rotimi
   
   * Los Angeles
   
   * 11/23/2020

 * I DO NOT recommend plunging the potatoes in water. It helps add to creaminess
   if you leave the starches from slicing on the potato. Just slice some on the
   mandolin, layer, then slice more as you shingle them into the pan. They
   shouldn't turn brown with this method.
   
   * Anonymous
   
   * DC
   
   * 8/5/2020

 * Good flavor. I need a bigger dish.
   
   * Anonymous
   
   * Charlotte, NC
   
   * 4/9/2020

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